Corn gets an Italian makeover.

Mario Batali's Corn as Italians Would Eat It

  • 6 ears corn, shucked, 1/4 cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 to 1 1/2 cups freshly grated Parmigiano-Reggiano, About 2 tablespoons chopped fresh mint, Hot red pepper flakes
step-by-step directions
step-by-step directions
  • Preheat a gas grill or prepare a fire in a gas grill.
  • Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • Meanwhile, mix the oil and vinegar on a large flat plate.
  • Spread the Parmigiano on another flat plate.
  • When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly.
  • Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.
Similar categories: Dinner Courses & Meals Italian Cuisine
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